Novel composition and use

ABSTRACT

Carbohydrate-containing compositions for oral use in the reduction or prevention of tooth damage by plaque acid production having an effective pH of 4.5 or less and comprising at least 1.0% by wieght of an α-amylase digestible, α-(1,4)-linked polymer of glucose as a source of carbohydrate, in which composition the concentration of mono- and di-saccharides is no greater than 2.0% by weight.

[0001] The present invention relates to carbohydrate-containingcompositions for oral use, such as beverages and confectionerycompositions, and to the use of α-(1,4)-linked glucose polymers in suchcompositions to alleviate or prevent the tooth damage associated withthe consumption of sugars.

[0002] Dental caries and dental erosion are caused by the action ofacids on the enamel of the tooth surface. Dental erosion is typicallyassociated with the direct consumption of acids such as fruit acidswhilst dental caries is associated with the consumption of sugars. Theacid which gives rise to dental caries is produced by fermentation ofsugars by oral plaque bacteria covering the enamel surface. A particularproblem arises with frequent consumption of products containingcarbohydrates serving as a source of energy eg. so-called energy orsports drinks. The most common source of carbohydrate in oral productsfor conferring energy, such as sports drinks, are mono- anddi-saccharides such as for example glucose (dextrose), sucrose andmaltose. Longer chain polymers of glucose such as maltodextrins are alsoemployed in such products as a source of energy. Mono- anddi-saccharides and maltodextrins have been found in a rat model of thedisease to be readily fermentable by plaque bacteria to produce acids(Grenby and Mistry, 1996, Caries Research 30, 289). The acid produced bythe fermentation of sugars by oral plaque bacteria reduces the pH ofplaque fluid. As the pH is reduced, the plaque fluid becomes lesssaturated with respect to calcium hydroxyapatite, the mineralconstituent of enamel. The ‘critical pH’ below which the plaque fluidbecomes unsaturated with respect to apatite is considered to be around5.5. This is dependent upon the individual's saliva composition and thesite within the mouth. (Meurman and ten Cate, 1996 Eur J Oral Sci 104,199-206).

[0003] Maltodextrins are carbohydrates which are also known as glucosepolymers. They are usually derived from starch, for example corn starch,by hydrolysis. They largely comprise polymers of three or more dextroseunits in length but also contain a small percentage, typically up toabout 10% by weight, of monosaccharides or disaccharides. Thepreparation of maltodextrin from starch results in a range of polymerchain lengths. The degree of depolymerisation of starch is expressed asthe dextrose equivalent (D.E.) which is the amount of total reducingsugars present, expressed as dextrose and calculated as a percentage ofthe total dry matter. Glucose (dextrose) has a D.E. of 100. Glucosesyrups generally have a D.E. of 20 or more whereas maltodextrinsgenerally have a D.E. of less than 20. The higher the D.E. value thegreater will be the quantity of reducing sugars it contains and hencethe more readily the carbohydrate source will be fermented by oralbacteria. Maltodextrins having D.E. values in the range 1 to 20 arecommercially available with low % content of mono- and di-saccharides asdetailed below.

[0004] Commercial hydrolysis of starch may be controlled to providemaltodextrins varying in D.E. and with a low percentage content of mono-and di-saccharides. For example Cerestar (Trafford Park, Manchester M171PA, UK) offer a range of maltodextrins with D.E. of from 5 to 18.5 andStaley (A. E. Staley Manufacturing Company, 2200 E.Eldorado Street,Decatur, Ill. 62525 USA) offer maltodextrins with D.E. of 1 to 18. LowD.E. glucose syrups with restricted % content of mono- anddi-saccharides are also commercially available. Saccharide distribution(%) Mono- Di- Tri- Higher Staley Star-Dri Maltodextrin 5 0.9 0.9 1.097.2 (D.E. 5) Staley Star-Dri Maltodextrin 10 0.6 2.8 4.4 92.2 (D.E. 10)Staley Star-Dri Maltodextrin 15 1.3 4.1 6.0 88.6 (D.E. 15) CerestarC-Pur 01910 Maltodextrin 1 3 6 90 (D.E. 14) Cerestar C-Sweet 01411Glucose Syrup 4 11 16.5 68.5 (D.E. 29)

[0005] Polysaccharide sources of carbohydrate such as maltodextrins andglucose syrups are rapidly converted to glucose in the mouth by theaction of the enzyme alpha-amylase. The alpha amylase enzyme hydrolysesthe (α-(1,4) linkages of non-cariogenic polysaccharides to formcariogenic monosaccharides and disaccharides such as glucose andmaltose. Although there is some evidence for the presence ofalpha-amylase-producing bacteria in dental plaque, the majority ofalpha-amylase activity is salivary in origin (Scannapieco et al, 1993,Critical Reviews in Oral Biology and Medicine 4, 301-307).

[0006] The α-amylase enzyme is able to convert essentiallynon-cariogenic long chain polymers of glucose into cariogenic substratesthat may then be metabolised by plaque bacteria, producing organic acidas a by-product. The cariogenic potential of maltodextrins has beenevaluated in a human model by Al-Khatib et al, 1997, Caries Research 31,316, abstracts 106 & 107. Maltodextrins were found to possess a loweracidogenic potential than sucrose but were found to have demineralisingactivity in an intra-oral cariogenicity test.

[0007] There is accordingly a general consensus in the literature thatmaltodextrins as well as sugars are disadvantageous to the dentition.

[0008] European Patent Application EP 0 264 117 addresses the problem ofproviding a fitness drink which will maintain blood glucose levels inblood during physical exercise, replace lost body fluids and salts andalso inhibit damage to the dentition caused by fermentable carbohydrate.EP 0 264 117 describes fitness drink powder compositions comprising 60to 85% by weight long chain glucose polymers as the source ofcarbohydrate with the pH of the composition regulated between pH5.2 and5.8. According to EP 0 264 117, the long chain glucose polymerpreferably contains less than 10% by weight of monosaccharides anddisaccharides. However no evidence for any effect on dentition ispresented and it can be predicted that salivary amylase will producefermentable sugars from such a composition.

[0009] Swedish Patent publication SE 8904190 discloses a compositionintended for oral consumption for use in energy-requiring physicalactivity comprising maltodextrin as the main energy source andsupplemented with xylitol as a caries-preventing substance. SE 8904190addresses the problem of providing a slowly absorbed drink product basedon low molecular weight carbohydrate sources such as dextrose andsucrose and of caries formation due to use of these sources ofcarbohydrate as a substrate for the bacterial flora in the mouth. Thernaltodextrin composition of SE 8904190 is defined in terms of itsmono-, di- and oligosaccharide content up to 10 glucose units in lengthwith the remainder (55 to 70% by weight) being oligosaccharides of over10 glucose units in length. The range for monosaccharide anddisaccharide content is from 2.1 to 4.0% by weight. The preferredmonosaccharide and disaccharide content of the maltodextrin compositionis 3.0% by weight. The pH of the compositions of SE 8904190 is notdefined. Whilst SE 8904190 states that the carbohydrate source shouldnot be a good substrate for caries-producing bacteria, it is notablethat the only example in the specification, a sports drink composition,contains 51.8% by weight maltodextrin and 38% by weight of thecariogenic monosaccharide fructose. Due to the action of α-amylase andof oral bacteria, the compositions disclosed in SE 8904190 willinevitably have the potential for plaque acid production and toothdemineralisation.

[0010] The present invention provides non-cariogenic,carbohydrate-containing compositions for oral administration comprisingα-(1,4)-linked polymers of glucose such as maltodextrin as the primarysource of carbohydrate. Use of such compositions according to thepresent invention will overcome the problem of the potential damage tothe teeth caused by plaque acid produced in the mouth by oral bacteria.For the avoidance of doubt, reference herein to α-(1,4)-linked polymersof glucose includes polymers having α-(1,6) linkages as well as α-(1,4)linkages.

[0011] It has now been discovered that plaque acid production can beinhibited by using compositions formulated at low pH with(α-(1,4)-linked polymers of glucose such as maltodextrin as the primarycarbohydrate source. Whilst not being bound by theory, it is postulatedthat at a reduced pH, the α-amylase enzyme is not able to hydrolyse theα-(1,4) linkage and convert the glucose polymer into the readilyfermentable mono- and di-saccharides. Therefore compositions may beformulated to contain energy-producing carbohydrate with minimal damageto teeth from plaque acid production.

[0012] According to the present invention there is provided the use of acarbohydrate-containing composition having an effective pH of 4.5 orless and comprising at least 1.0% by weight of an α-amylase digestible,α-(1,4)-linked polymer of glucose as a source of carbohydrate, in whichcomposition the concentration of mono- and di-saccharides is no greaterthan 2.0% by weight, in the manufacture of an orally administrablecomposition for the reduction or prevention of tooth damage by plaqueacid production.

[0013] In the context of the present invention, effective pH is definedas the pH of a composition that will confer a transient intra-oral pH of4.5 or less during administration of the composition whilst it is incontact with saliva in the mouth. Compositions formulated to confer a pHbelow pH 4.5 have been found effective and for greatest benefit theeffective pH should be below 4.0. Typically compositions according tothe invention will have an effective pH no less than 2.0.

[0014] The carbohydrate source for use in the present invention willsuitably be a maltodextrin having a low DE, typically 15 or less, suchthat the concentration of mono- and di-saccharides is minimised. Thereis no particular upper limit to the concentration of carbohydrate to beapplied to the composition other than that dictated by thepracticalities of preparation and other organoleptic considerations,provided that the concentration of mono- and di-saccharides in thecomposition is minimised. As an approximate guide, the concentration ofmono- and di-saccharides in the composition will preferably be nogreater than 1.5% by weight and more advantageously no greater than 1.0%or even 0.5% by weight.

[0015] The invention is applicable to a wide range ofcarbohydrate-containing products for oral consumption or use, inparticular to beverages and confectionary products. Compositions may bein the form of liquids, solids or semi-solids. The term beverageencompasses ready to drink liquid compositions as well as concentratesand powder formulations for dilution or dissolution. The invention maybe applied in a variety of beverages such as concentrates, still orcarbonated drinks with or without fruit juices or fruit extracts, and inparticular to drinks such as sport and energy drinks or vitamin addedbeverages.

[0016] Compositions may be unsweetened or sweetened with intensesweeteners such as saccharine, aspartyl phenyl alanyl methyl ester, orother non-sugar sweeteners known in the art. Compositions may alsocontain other conventional additives such as sodium benzoate, sorbicacid, sodium metabisulfite, ascorbic acid, flavourings, colourings,stabilizers, eg. food hydrocolloids and carbon dioxide.

[0017] The present invention is particularly suitable for use in sportdrinks formulated with about 6% carbohydrate, for example in the range4.0 to 8.0% carbohydrate, and in energy providing products made withhigher levels of carbohydrate, eg. about 15 to 25% carbohydrate. If afruit juice or similar substance containing fermentable, mono- ordi-saccharide carbohydrate sources is a component of the compositionthen this will contribute to the concentration of mono- anddi-saccharides in the composition and appropriate allowance will berequired.

[0018] High energy compositions formulated in accordance with thepresent invention containing α-(1,4)-linked polymers of glucose as theprimary source of carbohydrate energy, for example compositions havingmore than about 15% by weight carbohydrate, in particular more than 20%by weight carbohydrate, are believed to be novel and as such form partof the present invention.

[0019] The introduction of acidic components per se to the compositionis itself potentially disadvantageous in view of the potential fordental erosion thought to be caused inter alia by acidic foodstuffsleaching out calcium from the teeth faster than it can be replaced bynormal remineralisation processes. Lussi et al (1995, Caries Res 29,349-354) associated the pH and titratable acidity of a beverage with itserosive potential; the greater the concentration of acid in the beveragethe more damaging to teeth it became.

[0020] There are methods known in the art to mitigate the erosivepotential of food acidulants. WO 92/05711 discloses a method forpreventing the erosion of tooth enamel by consuming an acid beverage(having a pH of less than 5.5) comprising from 0.02% to 0.15% of calciumin the form of a calcium citrate malate complex having a molar ratio ofcitrate to malate of 1:0.5 to 1:4.5. WO 97/30601 and WO 99/08550disclose compositions having reduced tooth erosion properties containinga calcium compound and an acidulant characterised in that calcium ispresent in the range of 0.3 to 0.8 mol per mol of acidulant and the pHof the composition is from 3.5 to 4.5. WO 00/13531 discloses the use ofviscosity modifying polymer materials, commonly used as thickeningagents, stabilisers and emulsifyers, in acidic compositions for oral useto alleviate or inhibit the tooth damage associated with the consumptionof acid.

[0021] When used in conjunction with known methods for controllingdental erosion based on addition of calcium and/or viscosity modifyingpolymer material, the present invention is particularly suitable forapplication to acidic, carbohydrate-containing products for oralconsumption such as acidic sports and energy beverages, acidic beveragesmade with fruit juices and also to other acidic products to be takenorally. The teaching of the above-mentioned references is accordinglyincorporated by reference.

[0022] Acid compositions may contain organic and/or inorganic acids andmay be supplemented with vitamins such as for example B vitamins andascorbic acid. Acid solutions may also contain sodium ions, particularlyin the formulation of sport drinks. Preferred acidulants include potableacids such as citric, malic, lactic, phosphoric, acetic and tartaricacids. The invention is advantageously applied to drink productscontaining natural or added citric acid. The acidulant concentration ina composition will be determined by the type of product, the desiredeffective pH, the desired organoleptic properties and the acidity of thechosen acid source. The acidity of a composition may be expressed interms of titratable acidity which is a measure of the percentage weightof acid present in a solution as calculated from the volume of sodiumhydroxide required to neutralise the acidic species present. Inpractice, titratable acidity is measured potentiometrically withstandardised sodium hydroxide solution of a known concentration at atemperature of 20 degrees Centigrade. A typical beverage will have atitratable acidity in the range 0.01 to 4% w/w and a typicalfruit-flavour ready to drink beverage will have a titratable acidity inthe range 0.1 to 2% w/w. Typically the acid concentration incompositions of the invention, for example the acid concentration in afruit-flavour product would be in the range 0.01% w/w to 4% w/w,suitably in the range 0.1% w/w to 2.5% w/w. A typical ready to drinkfruit-flavoured beverage based on citric and/or malic acid as theacidulant will have an acid concentration in the range 0.01 to as greatas 2% w.w, preferably 0.01 to 1.0% w/w of the beverage composition. In aconcentrate for dilution, typical citric/malic acid concentration willbe in the range 0.1 to 4% w/w of the composition. Mixtures of potableacids may be used, for example mixtures of acids selected from citric,malic, phosphoric and lactic acids and other suitable food gradeexcipients known in the art.

[0023] The effective pH of compositions according to the invention willvary according to type of product, acid content and desired organolepticproperties. A typical effective pH range of compositions is from pH 2.4to pH 4.0, and more preferably from pH 2.7 to pH 4.0, especially forbeverages containing fruit acids. It will be appreciated that for liquidcompositions such as beverages, the effective pH will be very close tothe actual pH of the composition.

[0024] Compositions according to the invention may be prepared by mixingthe ingredients according to conventional methods. Solid ingredients maybe dissolved in water or in hot water if required prior to mixing withother components. Typically beverage compositions are pasteurised priorto filling in bottles or cans or other packs or are “in-packpasteurised” after filling.

[0025] The invention is illustrated by the following Examples:

EXAMPLE 1

[0026] Effect of pH on Alpha Amylase Hydrolysis of 14DE Maltodextrin

[0027] To test the invention that a reduced pH will inhibit salivaryalpha amylase ability to hydrolyse the α-(1,4) linkage of glucosepolymers, 14DE maltodextrin solutions as detailed below were incubatedat 37° C. with and without salivary alpha amylase. Amylase was purchasedfrom Sigma-Aldrich Company Ltd, Poole, Dorset, UK. One unit of alphaamylase activity is defined as the quantity that will liberate 1.0 mg ofmaltose from starch in 3 minutes at pH6.9 at 20 degrees centigrade. ThepH of the incubations was adjusted by the addition of sodiumhydroxide/hydrochloric acid. Samples were withdrawn from the incubationimmediately after addition of the enzyme (time 0) and after 3 and 10minutes. These were immediately diluted {fraction (1/200)} in 0.1 Msodium hydroxide. Composition of solution 14DE Maltodextrin 10% w/v(Cerestar C-Pur 01910) Sodium chloride 0.1% w/v Citric Acid 20 mmolarHuman α amylase 25 units per ml (Sigma type XIII-A)

[0028] Results

[0029] The composition of the carbohydrate species in themaltodextrin/enzyme incubations was subsequently established by HPLC.

[0030] HPLC details were as follows:

[0031] Column: DIONEX column, CarboPac PA-100

[0032] Temperature: 25° C.

[0033] Flow rate: 1.0 ml/minute

[0034] Run Time: 30 minutes

[0035] Mobile Phase: 100% 0.1M NaOH to 100% 0.1M NaOH 0.25M sodiumacetate

[0036] Results are described as the % of a carbohydrate species as partof the total carbohydrate. Time: 0 minutes No enzyme With enzyme Withenzyme With enzyme With enzyme With enzyme With enzyme Composition pH7.0 (in %) pH 7 (in %) pH 5 (in %) pH 4.5 (in %) pH 4 (in %) pH 3.5 (in%) PH 3 (in %) DP1 0.6 0.6 1.0 0.9 0.8 0.8 0.8 DP2 2.0 2.2 0.9 0.9 1.01.5 1.8 DP3 2.5 2.7 1.3 1.3 1.4 1.7 2.2 DP4 1.7 2.0 1.5 1.4 1.4 1.5 1.8DP5 6.2 5.8 5.1 5.0 5.3 5.7 6.7 DP6 6.5 5.8 4.1 4.2 4.5 5.0 6.2 DP7 5.85.3 4.4 4.4 4.6 5.0 6.0 Other 74.8 75.6 81.5 81.9 80.9 78.8 74.5

[0037] Time: 3 minutes No enzyme With enzyme With enzyme With enzymeWith enzyme With enzyme With enzyme Composition pH 7.0 (in %) pH 7 (in%) pH 5 (in %) pH 4.5 (in %) pH 4 (in %) pH 3.5 (in %) PH 3 (in %) DP10.6 1.1 1.3 1.0 0.9 0.8 0.7 DP2 1.9 3.9 1.2 1.1 1.1 1.2 1.5 DP3 2.3 4.61.8 1.5 1.5 1.7 1.9 DP4 1.6 2.3 1.7 1.6 1.5 1.5 1.5 DP5 6.1 4.2 4.8 5.15.6 5.8 5.8 DP6 6.3 3.5 3.6 4.1 4.8 5.1 5.5 DP7 5.7 3.4 4.1 4.4 4.9 5.05.1 Other 75.4 77.1 81.6 81.1 79.6 78.9 78.2

[0038] Time: 10 minutes No enzyme With enzyme With enzyme With enzymeWith enzyme With enzyme With enzyme Composition pH 7.0 (in %) pH 7 (in%) pH 5 (in %) pH 4.5 (in %) pH 4 (in %) pH 3.5 (in %) pH 3 (in %) DP10.6 2.6 1.7 1.3 0.9 0.9 0.7 DP2 1.8 6.4 1.7 1.2 1.1 1.4 1.5 DP3 2.1 7.02.5 1.8 1.5 1.5 1.9 DP4 1.5 3.3 1.9 1.7 1.5 1.5 1.5 DP5 5.7 2.2 3.6 4.45.6 5.6 5.8 DP6 5.8 0.9 2.4 3.3 5.2 4.8 5.4 DP7 5.2 0.9 2.9 3.8 4.9 4.85.1 Other 77.5 76.6 83.4 82.6 79.4 79.5 78.0

[0039] [DP means degree of polymerisation; DP1 representsmonosaccharide, DP2 disaccharide etc. ‘Other’ means other carbohydratespecies calculated by difference.]

[0040] A reduction in pH to 4.5 inhibits the hydrolysis of the α-(1,4)linkages. Above pH 4.5, there is a reduction in higher sugar polymers(DP>5) and increase in mono-, di- and tri saccharides (DP1-3).Considerable hydrolysis of the maltodextrin was observed at pH 7.0

EXAMPLE 2

[0041] Effect of pH on Alpha Amylase Hydrolysis of 5DE Maltodextrin

[0042] To test the invention that a reduced pH will inhibit salivaryalpha amylase ability to hydrolyse the α-(1,4) linkage of glucosepolymers, 5DE maltodextrin solutions as detailed below were incubated at37° C. with and without salivary alpha amylase in a manner similar tothat described in Example 1. The pH was adjusted by the addition ofsodium hydroxide/hydrochloric acid Samples were withdrawn from theincubation immediately after addition of the enzyme (time 0) and after10 minutes. These were immediately diluted {fraction (1/200)} in 0.1Msodium hydroxide. Composition of solution 5DE Maltodextrin 18.75% w/v(18% carbohydrate) (Staley Star-Dri) Sodium chloride 0.1% w/v CitricAcid 20 mmolar Human α amylase 25 units per ml where added (Sigma typeXIII-A)

[0043] Results

[0044] The composition of the carbohydrate species in themaltodextrin/enzyme incubations was subsequently established by HPLC.HPLC details as per example 1.

[0045] Results are described as the % of a carbohydrate species as partof the total carbohydrate. Time: 0 minutes With No enzyme enzyme Withenzyme With enzyme With enzyme With enzyme Composition pH 7.0 (in %) pH7 (in %) pH 5 (in %) pH 4.5 (in %) pH 4 (in %) pH 3.5 (in %) DP1 1.0 1.01.0 1.0 1.0 1.0 DP2 0.9 0.8 0.7 0.6 0.6 0.6 DP3 1.1 1.1 0.9 0.8 0.7 0.7DP4 1.2 1.1 1.0 0.9 0.8 0.8 DP5 2.9 2.8 2.8 2.7 2.6 2.6 DP6 3.5 2.9 2.92.7 2.6 2.5 DP7 3.6 3.2 3.2 3.1 3.0 3.0 Other 85.8 87.1 87.6 88.2 88.788.9

[0046] Time: 10 minutes No enzyme With enzyme With enzyme With enzymeWith enzyme With enzyme Composition pH 7.0 (in %) pH 7 (in %) pH 5 (in%) pH 4.5 (in %) pH 4 (in %) pH 3.5 (in %) DP1 0.9 2.7 1.5 1.2 1.0 1.0DP2 0.9 4.9 1.8 1.0 0.7 0.5 DP3 1.0 6.1 2.6 1.4 0.8 0.6 DP4 1.1 3.2 1.31.0 0.9 0.8 DP5 2.9 2.6 2.8 2.7 2.7 2.5 DP6 3.4 1.8 2.5 1.5 2.7 2.4 DP73.5 2.0 2.9 3.0 3.0 2.9 Other 86.4 76.8 84.6 88.2 88.4 89.3

[0047] [DP means degree of polymerisation; DP1 representsmonosaccharide, DP2 disaccharide etc. ‘Other’ means other carbohydratespecies calculated by difference.]

[0048] A reduction in pH to 4.5 inhibits the hydrolysis of the α-(1,4)linkages. Above pH 4.5 there is a reduction in higher sugar polymers(DP>5) and increase in mono-, di- and tri saccharides (DPP1-3). Again,substantial hydrolysis was observed at pH 7.0.

EXAMPLE 3

[0049] Sport Drink Composition

[0050] Sport drinks compositions were prepared according to the formuladetailed below. Four different maltodextrins each having a D.E. rangingfrom 6-14 were added to give a carbohydrate concentration of 6.4% byweight. The total volume of each test composition was 1 litre and the pHwas 3.8. The sodium concentration was about 55 mg per 100 mls.Composition of the Sport Drinks Weights (g) in 1 Litre Sodium hydrogensulphate (50% solution) 1.9105 ml Citric Acid anhydrous 3.0 ColourOrange Emulsion 61.461 1.84 Potassium Sorbate 0.3886 Aspartame 0.2215Acesulfame K 0.0709 Ascorbic Acid 0.2336 Tri-sodium citrate dihydrate1.300 Orange Flavour 10174-34 0.270 Cloudifier Emulsion 61.459 0.470Calcium Carbonate (Sturcal F) 0.930 Maltodextrin 66.66 Water To 1 1

[0051] The composition of the four maltodextrins used was established byHPLC (see below). Malto- Malto- Malto- Malto- dextrin dextrin dextrindextrin 1 (in %) 2 (in %) 3 (in %) 4 (in %) Composition DE = 6 DE = 10DE = 14-16 DE = 14 DP1 0.8 1.0 1.1 0.3 DP2 1.0 1.9 4.0 2.9 DP3 1.3 2.94.7 3.1 DP4 1.5 2.4 3.8 2.5 DP5 1.5 2.4 4.0 2.6 DP6 1.6 3.7 4.3 3.3 DP71.9 4.4 4.6 3.6 Other 90.4 81.3 73.5 81.7

[0052] [DP means degree of polymerisation; DP1 representsmonosaccharide, DP2 di-saccharide etc. ‘Other’ means other carbohydratespecies calculated by difference.]

[0053] Plaque pH Study

[0054] The maltodextrin-containing sport drinks were evaluated by meansof a plaque pH study to assess the utility of the invention with respectto the ability of plaque bacteria to produce acid from the formulations.This involved 14 volunteers in a seven leg study that also included ablank (sports drink formulation without carbohydrate) and sucrose andsorbitol positive and negative control legs (10% solutions dissolved inwater). On each test day, a sample of plaque was taken from the buccalsurfaces of four sites of the subjects' teeth using a sterile stainlesssteel straight probe. This formed the baseline plaque sample (time 0).The sample was mixed with 20 microlitres of distilled water and the pHmeasured with a micro electrode. Subjects then rinsed their mouthsthoroughly with 15 ml of the sports drinks or of the controls for 1minute. Subjects then swallowed the drink. The pH of the plaque wassubsequently determined after 2 and 5 minutes and thereafter at 5 minuteintervals up to 30 minutes. A sport drink formulation without anycarbohydrate was used as a blank. Statistical analysis was performedafter obtaining all the data (Turkey's Significant Difference Test andSplined Stephan Curves). The method has been described by Toumba andDuggal, 1999 (British Dental Journal 186, 626-629).

[0055] Results

[0056] The following table shows that the pH of the four differentmaltodextrin-containing compositions never dropped below 6.15 whereasthe pH of the sucrose control composition dropped to 5.42. The criteriaof “toothfriendliness” is that the pH does not drop below a pH of 5.5,below which enamel may begin to be dissolved. The maltodextrinformulations did not cause a reduction in plaque pH to a level forenamel damage to occur. The sport drink formulation without carbohydrateand the sorbitol control composition reduced plaque pH less than thetest solutions. Analysis of the data showed that there was astatistically significant difference between the pH drop from sucroseand the pH drop of the four maltodextrin-containing compositions. Therewas no difference between the four maltodextrin-containing compositions.The results demonstrate that a beverage can be formulated containingappreciable quantities of low D.E. maltodextrin that has no significantcariogenic potential. Minimum pH (at any Mean pH at Time (minutes) time)0 2 5 10 15 20 25 30 Mean SD A 6.91 6.91 6.46 6.43 6.57 6.73 6.86 6.866.20 0.342 B 6.91 6.91 6.33 6.47 6.61 6.61 6.89 6.86 6.26 0.342 C 6.986.98 6.48 6.50 6.69 6.72 6.84 6.94 6.28 0.393 D 6.95 6.95 6.20 6.46 6.506.60 6.77 6.91 6.15 0.335 E 6.86 6.86 6.68 6.90 6.96 7.02 7.08 6.94 6.610.299 F 6.86 6.86 6.13 5.67 5.73 5.99 6.39 6.34 5.42 0.181 G 6.96 6.967.02 6.96 7.00 6.89 6.93 6.96 6.73 0.348

[0057] A: Maltodextrin 1 B: Maltodextrin 2 C: Maltodextrin 3 D:Maltodextrin 4 E: No maltodextrin F: 10% w/v sucrose G: 10% w/v sorbitol

EXAMPLE 4

[0058] Energy/Sport Drink Composition

[0059] Energy/sport drink compositions were prepared according to theformula detailed below. Three different 5 D.E. maltodextrin solutionswere prepared using from 6-24% carbohydrate. The test compositions had aproduct acidity of 0.3% w/w citric acid monohydrate and a product pH was3.2. Composition of the Energy Solution Solution Solution Drinks (% w/v)1 (S1) 2 (S2) 3 (S3) Citric Acid anhydrous 0.262 0.262 0.262 PotassiumSorbate 0.03 0.03 0.03 Sodium Benzoate 0.0072 0.0072 0.0072 Tri-sodiumcitrate dihydrate 0.06 0.06 0.06 Maltodextrin 6.25 12.5 25.0 (StaleyStar-Dri 5 D.E.) Water To 100 To 100 To 100

[0060] Maltodextrin (Staley Star-Dri 5 D.E.) is 95% carbohydrate.

[0061] The composition of the three maltodextrin solutions used wasestablished by HPLC (see below). Composition Solution 1 (g/L) Solution 2(g/L) Solution 3 (g/L) DP1 0.766 1.555 1.840 DP2 0.809 1.648 2.307

[0062] [DP means degree of polymerisation; DP1 representsmonosaccharide, DP2 disaccharide.]

[0063] Plaque pH Study

[0064] The maltodextrin-containing energy/sport drinks were evaluated bymeans of a plaque pH study to assess the utility of the invention withrespect to the ability of plaque bacteria to produce acid from theformulations. This was conducted in a similar manner to that describedin Example 3. This involved 9 volunteers in a five leg study that alsoincluded acidified sucrose and acidified sorbitol positive and negativecontrol legs (10% solutions dissolved in the same base composition asthe test maltodextrin solutions). On each test day, a sample of plaquewas taken from the buccal surfaces of the subjects' teeth using asterile stainless steel straight probe. This formed the baseline plaquesample (time 0). The sample was mixed with 30 microlitres of distilledwater and the pH measured with a micro electrode. Subjects then rinsedtheir mouths thoroughly with 15 ml of the energy/sports drinks or of thecontrols for 1 minute. Subjects then swallowed the drink. The pH of theplaque was subsequently determined after 6 minutes and 40 seconds, 10minutes, 15 minutes, 25 minutes and 30 minutes.

[0065] Results

[0066] The following table shows that the pH of the threemaltodextrin-containing compositions never dropped below 5.5 whereas thepH of the sucrose control composition dropped to 5.28. The criteria of“toothfriendliness” is that the pH does not drop below a pH of 5.5,below which enamel may begin to be dissolved. The maltodextrinformulations did not cause a reduction in plaque pH to a level forenamel damage to occur. The sorbitol control composition reduced plaquepH less than the test solutions. Mean pH at Time (minutes:seconds) 06:40 10 15 25 30 S1 6.62 6.00 6.33 6.51 6.53 6.62 S2 6.35 5.57 5.92 6.206.29 6.18 S3 6.84 5.74 6.09 6.25 6.42 6.54 S4 6.57 5.28 5.57 5.85 6.096.16 S5 6.45 6.05 6.36 6.40 6.40 6.45

[0067] The results demonstrate that a beverage can be formulatedcontaining appreciable quantities of low D.E. maltodextrin that hasminimal cariogenic potential.

EXAMPLE 5

[0068] Powdered Sports Drink Composition

[0069] A powdered sport drink formulation was made according to thefollowing list of ingredients that are dry blended typically using aribbon blender until an homogeneous mixture is obtained. The product isthen filled into appropriate packaging such as sachets, jars or drums.Ingredients Kg Maltodextrin (Cerestar C-Pur 01910) 87.2 Aspartame 0.2Acesulfame-k 0.1 Calcium carbonate 1.24 Citric acid anhydrous 6.84Ascorbic acid 0.32 Trisodium citrate dihydrate 2.83 Orange flavour 0.54Beta carotene (1% Cold Water Soluble) 0.73 Total 100

[0070] 75 g of the powder was dissolved in water to a final volume of 1litre to make an orange sport drink. The drink had a pH of approximately4.

1. The use of a carbohydrate-containing composition having an effectivepH of 4.5 or less and comprising at least 1.0% by weight of an α-amylasedigestible, α-(1,4)-linked polymer of glucose as a source ofcarbohydrate, in which composition the concentration of mono- anddi-saccharides is no greater than 2.0% by weight, in the manufacture ofan orally administrable composition for the reduction or prevention oftooth damage by plaque acid production.
 2. Use of a compositionaccording to claim 1 in which the α-(1,4)-linked polymer of glucose is amaltodextrin.
 3. Use of a composition according to claim 2 in which theα-(1,4)-linked polymer of glucose is a maltodextrin having a dextroseequivalent (DE) of 15 or less.
 4. Use of a composition according to anyone of claims 1 to 3 in which the concentration of mono- anddi-saccharides is no greater than 1.0% by weight.
 5. Use of acomposition according to any one of claims 1 to 4 having an effective pHin the range 2.0 to 4.0.
 6. Use of a compostion according to any one ofclaims 1 to 5 which is a beverage.
 7. Use of a compostion according toany one of claims 1 to 5 which is a confectionary product.
 8. Use of acomposition according to claim 6 which is a sport drink containingbetween 4.0 and 8.0% by weight carbohydrate.
 9. Use of a compositionaccording to claim 6 or 7 which is an energy product containing between15 and 25% by weight carbohydrate.
 10. Use of a composition according toclaim 6 having an effective pH in the range 2.4 to 4.0.
 11. Use of acomposition according to any preceding claim further comprising calciumand/or a viscosity modifying material.
 12. A carbohydrate-containingcomposition for oral administration having an effective pH of 4.5 orless and comprising at least 20.0% by weight of an α-amylase digestible,α-(1,4)-linked polymer of glucose as a source of carbohydrate, in whichcomposition the concentration of mono- and di-saccharides is no greaterthan 2.0% by weight.
 13. A composition according to claim 12 which is abeverage.